My husband was a chef in a few restaurants, I so miss him and his cooking. Watching this channel reminds me of him and his cooking. I've not had a good curry since he passed away 10 years ago.

Iv been making Dal (with Tadka) for some years. I thought it was pretty good. Latif 's video has totally blown my mind. Sure..I was using the same ingredients all along, but what I didn't know was the "process" The process is everything. How do I know that. I just made it his way and it is on another level. What Latif shows you is the detail. Those details result in layering of flavor and the right texture. It all starts with those onions. You can't rush that, you have to let them caramalize before you add the ginger garlic paste. Then..when you add the bay leaf and the tomatoes to do the Bhuna you have to watch what he does and don't move to the next step until the oil separates. Then..you have to be patient and take care to babysit the Dal after you add the water. You have to finesse it until you get that magic texture (gravy). The Tadka just amplifies it all. You could be very happy eating this Dal without it becasue it;s that good, but the Tadka is what I always add. What a difference having the benefit of a seasoned expert makes. Thank You Latif !!

Quite a few years ago i wasn't looking after myself, some bad habits. My job involved working in people's homes and it was on one job i met a very elderly Indian gentleman who showed me how to make a simple Daal and a simple homemade bread. The taste was incredible,and It was the food i needed, and to this day, 30 years later, i make that dish at least once a week. I'm sure Latif will agree with me that this dish can be adapted with the addition of different vegetables especially Spinach which i think works very well. Thanks Latif.

Hi Latif my partner Patrizia, my son Christopher and I visited your restaurant a few weeks ago. We were on a trip down to Eastbourne all the way from Scotland and decided to take a detour to Alsager. The guys at the restaurant were all friendly and the food was amazing. Glad that we did stop... Keep posting. David McArthur

I cooked this last night. The final step with the fried garlic and cumin is absolutely mega. Bloody love it!

Adding written instructions for myself (lower in fat/salt/spice): Heat 1 Tbl oil and 1 Tbl ghee in pan and add one diced onion, cook until slightly golden, then add 2 tsp each ginger and garlic paste, cook till raw smell goes away. Add 2 bay leaves, then 1/2 tsp salt. Cook until onions have caramelized. Add 1tsp turmeric powder, 1 1/2 tsp coriander powder, 2 tsp curry powder, 1/2 tsp chilli powder. Cook spices for 1-2 min. Add two diced medium tomatoes (alternative: add half jar tikka masala simmer sauce), cook till oil seperates and tomato is soft. Add thrice washed lentils (1 cup), stir well. Add 4 cups water, heat to boiling then turn down to simmer, cook about 15 min with lid, stir occasionally. In a seperate pan heat 1 tbl ghee and 1 tsp cumin seeds, 4 sliced cloves of garlic. Cook until garlic is golden but not burnt, then pour everything on top of lentils and immediately put lid back on top for a couple of min. Garnish with chopped fresh cilantro and lemon wedges. Thank you, Latif!

I really appreciate that you said "Bismillah" when you began. May Allah bless you

I’ve watched this channel for the past 2 hours…. It is an absolute gold mine of knowledge! This dish is nothing but pure love. Thank you Latif! 🙏

Made a lot of curries in the past, but this is hands down in another league to anything I've made before. What an incredible recipe, thank you so much for sharing this!

I retired years ago from professional cooking in restaurants and only recently have I rediscovered the joys of cooking dishes from all over the world. This is fantastic, I am still grinning ear to ear at "I am the original "Fire Starter" line remembering how every kitchen I have ever worked in had staff that loved to bring the flames. Your kitchen is fantastic and shows pride in every aspect. Well done. Off to rinse the daal.

This reminded me of the daal my childhood friend's mother used to make. I decided to give it a try and was not disappointed. The first bite took me back decades to the first time I experienced this wonderful dish.

I love your garlic ginger paste. Stores in the fridge so well and takes the curries to a different level.

I have cooked lentils for years but after watching this and cooking it twice now, I see that I was doing it all wrong for years. The best recipe. Thank you

In the early 80s I worked in an Indian restaurant and this was my favourite food. It’s was only referred to as staff curry and did not appear on the menu. Loved it

In Trinidad and Tobago the Indian diaspora introduced similar delicious daal dishes. The finishing process with fried cumin and garlic is called "chunkay" in the islands, usually done with oil instead of ghee though. Daal like this is usually served next to a cooked green leaf vegetable such as spinach, amaranth (also called spinach in the islands), pak choy or taro on top of rice.

I love that, although you must have made this a thousand times, you are still so excited and eloquent. I’ll try this and I know I’ll love it. Thank you.

That has taken the humble lentil to a new level, a cheap and tasty dish full of flavour

Have to admit I've never had a Daal but that's going to change to-day. It looks wonderful. Thanks Latif.

I love the way he says “boonering.” 😭🥰 voice of the diaspora where traditions still live ❤️

This recipe makes me so happy. I'm Mexican and my mom always made lentils similar to this. She used onions, garlic, cumin, cilantro, serrano chiles, tomatoes, bay leaf, and Mexican saffron. Maybe this is why I love Daal so much... 🥹

The microphone is such a welcome addition! And not only do your videos look and sound great now, but your presence in front of the camera feels much more relaxed and natural. You've come so far in the past couple of years that I've been watching. All your hard work on this channel is showing. I hope it's paying off for you.

I made this today and really liked it and so did my parents. I didn't try the optional final step, but now that I am looking at the comments and how it takes it to an even better level, I will do next time insha'Allah.

alhamdulilah when I heard you say bismillah it put a smile on my face. May Allah SWT bless you.

I've never tried lentils this way, I love thick daal 🙌

I've already tried your tarka dhal from another video and it was so delicious I've probably made it more than 50 times (now it's one of my favourite dishes). Definitely going to try this one!

That’s dinner cooked for tonight. Thanks Latif, you’re a true diamond 👍🏻

Whenever I see a dahl like this with the tarka and coriander on top it makes me think of Christmas. It just looks jolly and festive.

Wow, that has re-inspired me to make a Tarka Dhaal. I usually boil the lentils with turmeric and ginger, and then add the tarka at the end once they have cooked. This way seems more tasty, adding all the onions and tomato on top. One small note: its tempering, not tampering. Tampering wouldn't be good at all ; )

I've booked a table for this Friday night. Coming from Birmingham. Long overdue.. Can't wait...

This recipe has become a family favorite. My husband absolutely loves it and I happily prepare it once a week in a big batch so it last a couple of days. Thank you for positing! 😊

Big birthday for my daughter in a couple of days so we're having a curry feast with lots of dishes and this is one of the ones she requested as we all love it. Thanks Latif.

Love your vegetarian recipes-this is the second one I’ve made. Did the chick pea spinach coconut milk curry and it was amazing !!! Definitely helping me get a little more authentic flavor in my cooking. I even invested in Kashmiri chili powder! Thank you !!

We had this for our dinner tonight, along with home made naan, delicious! I can see it being a weekly favourite!

Looks absolutely delicious and lentil Is nutritious.

I'm a veteran of 28 years cooking BIR, but just gave daal my first go. I knew daal curry is great, but somehow I always gravitate to meat curries. Anyway, not unexpected, this was exactly what the doctor ordered. Rich, creamy, flavoursome, and you don't miss the meat. Eaten with home-made ready prepared chappati, garlic naan and white rice, This was near perfection. I did add a little base sauce to use up what I had, I also added black mustard seeds in the tarka, and I cooked the lentils for about 75 minutes. I'm really glad I tried daal bhuna and not tarka daal; I have a feeling tarka daal would have been a bit bland, say just daal flavour. But this is a winner! Beautiful 🙂

Bengali British man in-da House. Taught me everything I know about Bengali cooking. And the rest . One day I will come to your restaurant and thank you in person for changing my life. Every says I’m such a good cook and I just say it’s not me…it’s Latif. Top bloke.

thank you latif,another belter of a bhuna,cant wait to give this one a go,i can smell it all the way from glasgow,cheers mate.

This is soooo good! I just made it, even made homemade ghi, all for the first time! Delicious! Thank you! 🙏❤️

Beautiful, curry & lentils are some of my favorite combinations I consume lentils as much as possible.... I also make balsamic tomato lentils, reduced with vegetable stock (add chicken stk if you like) delicious

Best lentil recipe I've seen. There's nothing humble about this recipe since it's so rich in flavor. Wow!

That twist at the end with the cumin seeds, dried chilies, and garlic, I love it! greetings from Mexico!

I'm having this for dinner. Jazakallah

Another 1 of my favourite dishes yummy😋

Been watching you from Utah, USA…. Love this channel, I am learning so much. Thank you - keep sharing please Janelle

The enthusiasm of the teenage nephew filming, I love it !

In all sincerity, your indian cooking style is worth a great admiration and respect . I do find your cooking method is profoundly sublime and full of enthusiasms. . You are simply brilliant .

Your instructions are so clear! You are a wonderful teacher and chef. We are lucky to have you!

Nice and yummy dhall

Another great dish taken to another level

Lentil humble Curry indeed🤗

Beautiful stuff😛😊, I know you, the recipe and the food are the stars, but your cameraman does an excellent job 🎥👏👏👏

Hi Latif watching from South Africa...just love all your recipes keep uploading..

Mate, this looks tremendous. Thank you for sharing these secrets.

Big like, best dal recipe I have found

Australia. Top recipe and well described. In the late '80s, I was fascinated when buying spiced food like this. No internet but just a library with one small book, from memory written by the English - "Curry Club".

Another brilliant recipe demonstration. Thank you so much. No nonsense approach. Totally agree about the curry powder brand. Anyone can make their own but why bother when you can by a good brand good quality one. A pleasure to watch and listen. You have absolutely no pretention very natural. All the best to you , god bless you .

I’ll be trying this!

I near Y ate my iPad watching this. I make Dahl for myself every week but I could taste this one just from your discussion! Brilliant!

Ohhh!! In love. I make dal, I want to take it to that level. “and Bob’s Ya Uncle”, and “..find a lid…” , had me in stitches- you are really fun to listen to.

This is beautiful. Adds more to the armory. Love your vids fantastic and very well described 👏❤👍

Can’t wait to try this

I made this yesterday and have to say, its amazing, so refreshing and full of flavour, It blew my mind! Thank you

In Sri Lanka we temper with mustard seeds not cumin. This we definitely gotta try. Maasha Allah ❤

Made this recipe to the letter but added a pinch of asafoetida, which my dad always considered a key ingredient of any daal - he was from Kolkata. It lifts the dish by heightening the aroma/flavour profile in a unique way. This dish is super tasty and so easy to make. Thanks as always, Latif :-)

Made this today - gorgeous! Thanks for the inspiration.

That looks fantastic. Thanks for the detailed recipe and intructions

I do love my daal. A roti and some daal with pickles...mmmmmm.

I know what im having for tea 👍🏻

Okay i take that back because there was just one came up .... good work mate

Coming from Middlewich, formerly from Didsbury, i do miss a good curry, the Canadian East Indians chefs, just dont seem to have that little extra to make it to the top. Great channel, great chef, and moreover his explanations, instructions are second to none.

Chokran! Bloomin' marvellous....,

Made this tonight along with your naan recipe. Friggin fantastic! That topping really took it over the edge! This is going in the regular meal rotation at my house, and I have a feeling more of your recipes will end up the same! Maybe I'll try the tandoori chicken next...

Thanks Latif. I regularly make dal but in different way to this. I like using half channa, half massoor and a small amount of toor for creamyness. I am really looking forward to trying your method though. Looks fab👍🏻👍🏻

Just made this tonight as I have been looking for more diabetic friendly recipes and it was a hit!

That is the best recipe I have seen in a very long time looks absolutely delicious

I made a tarka daal yesterday so I’m keen to see yours 😃

Great choice of typography for the intro! Nice, clear and professional, your editor really stepped up their game. Keep it up boss, Respect from RSA

Now THAT'S what I am talking about.. I must admit I did use tinned tomato but also I used a tin of coconut milk.... I also have to say that I made about 4 portions of it - most of a block of butter went into the pot 😄 loads of coriander at the end too....I had some pilao rice with mine too - probably not necessary! Oh wait, you just said as you were trying it rice or bread! I did good to think of that and I love the idea of the lemon juice....😃🥰

Nice dish I’ll try this your so straight when explaining the dish and your passion comes across well done🏴󠁧󠁢󠁥󠁮󠁧󠁿.

Almost 200k subs. Wow this channel is growing 👏

Hi Can you make another video on how to make different types of lentils like green lentils? Also any more quick and easy vegetarian recipes with few ingredients and easy kids snacks or Asian style noodles or pasta? Thanks Really appreciate all your videos Learnt a lot Can you go over what each spice adds to curries and go over when to use them?

That looks gorgeous! Going to be trying this.

Setting fire to the oil like that makes a world of difference to the flavour. Nothing beats a home made daal when I'm struggling to decide what to cook. Eating daal always brings back happy memories of lunches with my lovely friend Aisha back when we worked together in a very boring office job. Those lunches made the rest of the afternoon bearable!

Yum, looks absolutely delicious!

More vegan dishes please!!

Thankyou, a great video, love lentil dhal, interestingly....Louis. Armstrong music ...'What a wonderful world'...also a longtime favourite of mine.. Regards Laurence.

Super delicious daal bhuna recipe!

absolutely gorgeous

Looks great, do you ever add a small amount of the garlic paste at the end in any recipes, it's something I sometimes do to give a little extra garlic kick! Nice haircut by the way!

Wow I never knew you can make daal like this. My husband is a vegetarian and loves daal. I'll surely make it one day.

You deserve a million followers at the very least my friend. I have learnt so much from your videos. Thank you for your content.

Looks great! Out of interest where can I get a similar pan? I've been looking online but can't seem to find anything. I do have a wok. Would that work the same?

I just came across this by chance and oh my Lord my mouth is watering! I could almost taste and smell the fragrance of the onions, garlic and spices just wow! I am going to make this tomorrow thanks so much for this Latif! 😜💕

Love your techniques. Just made this dal for dinner. Kids enjoyed. Can make vegan no oil by pan roasting aromatics with splashes of broth as necessary, and pan toasting the whole seeds. No ghee or oil needed. I blend the base vegetables to make smooth gravy and hide everything from the kids. They like it better that way. Vegetable broth from skins, ends, ribs, used instead of water. Love the fresh ingredients, prep and cooking techniques, timing, layers, etc. You are a master.

Made this tonight, along with some saffron rice, excellent!!!

Just made this...maybe blazing summer in southern hemisphere but a good dhal with fresh rotli is a must....thx latif...wholesome food not tough thx to u

I truly love this recipe, I've made it many times and for many people and it always goes down a treat even amongst our Irish palettes

I’ve tried quite a few different Dhal recipes and this is right up there! Might just be the best so far 🙏👍

My Friend, following your instruction I Created a Delight. Thank you so much. This taste alone shows the Glory of the Heaven’s.

MA Sha'Allah very good 👍🏼 yummy 😋